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Easter Nest Coconut & Lime Cupcakes
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
Ingredients
Cupcakes
165g Stork tub
165g caster sugar
3 eggs, large
165g self raising flour
50g dessicated coconut
Zest and juice of 1 lime
2 tbsps milk – whole milk
Nests
80g cornflakes
25g dessicated coconut
125g white chocolate, melted
Filling
Green Jelly beans (100 g)
Shards of toasted coconut
Zest of 1 lime
Nutritional facts
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
Steps
Line a muffin tin with 12 lime green paper cases.
In a large bowl beat together the cupcake ingredients; Stork, sugar, eggs, self-raising flour, coconut, lime zest and juice and milk until evenly combined.
Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
Transfer to a wire rack and allow to cool completely.
In a bowl combine the cornflakes and coconut. Add the melted white chocolate and stir well.
Top each cupcake with the mixture to form the nests.
Fill with the jelly beans, top with the toasted shards of coconut and sprinkle with lime zest. Serve.
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
